Why You’ll Love Banana Split Poke Cake Recipe
This Banana Split Poke Cake has everything you love about the classic ice cream shop dessert without needing to assemble individual sundaes. The banana pudding soaks into the holes in the cake, creating an incredibly moist texture and adding banana flavor throughout every slice.
Crushed pineapple baked directly into the yellow cake adds sweetness and a subtle tropical flavor while helping keep the cake tender. The whipped topping provides a light and creamy contrast to the rich pudding and hot fudge.
The toppings are another reason this dessert stands out. Walnuts bring nuttiness and crunch, waffle cone pieces recreate that nostalgic ice cream parlor experience, and bananas and bright maraschino cherries give the finished cake its unmistakable banana split appearance.
It is also an excellent make-ahead dessert. The cake needs at least two hours in the refrigerator, and allowing it to chill gives the pudding time to settle into the cake and lets the flavors come together.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 15.25-ounce box yellow cake mix
- Eggs, oil, and water called for on the cake mix box
- 8-ounce can crushed pineapple in 100% juice, drained well
- 2 tablespoons reserved pineapple juice
- 2 (3.4-ounce) boxes instant banana cream pudding mix
- 3 cups cold whole milk
- 8-ounce tub whipped topping, thawed
- 2 ripe bananas, sliced
- ½ cup hot fudge sauce
- ½ cup chopped walnuts
- ½ cup crushed waffle cone pieces
- ½ cup maraschino cherries, drained
Directions
- Preheat the oven to 350°F. Coat a 9×13-inch baking dish with nonstick cooking spray, preferably one containing flour.
- Prepare the yellow cake mix according to the directions on the package, adding the required eggs, oil, and water.
- Drain the crushed pineapple well, reserving 2 tablespoons of the pineapple juice. Gently fold the drained pineapple and reserved juice into the prepared cake batter.
- Pour the batter evenly into the prepared baking dish. Bake on the middle oven rack for approximately 30–35 minutes, or until a toothpick inserted into the center comes out clean. Baking times can vary between ovens, so use the appearance and doneness of the cake as your main guide.
- Remove the cake from the oven and allow it to cool for 10–15 minutes. Using the handle of a wooden spoon, poke holes across the entire surface of the cake, spacing them approximately 1 inch apart.
- Add the instant banana cream pudding mixes and cold whole milk to a large bowl. Whisk until the pudding begins to thicken but remains thin enough to pour.
- Immediately pour the banana pudding mixture evenly over the cake, concentrating on the holes so plenty of pudding can soak into them.
- Allow the pudding to set for a few minutes. Spread the thawed whipped topping evenly over the entire surface.
- Drizzle the hot fudge sauce over the whipped topping. A diagonal zigzag pattern works especially well for an attractive presentation.
- Sprinkle the chopped walnuts and crushed waffle cone pieces evenly over the cake.
- Refrigerate the cake for at least 2 hours. This chilling period allows the pudding to set and the flavors to blend into the cake.
- Just before serving, slice the ripe bananas and arrange them over the top. Finish with the drained maraschino cherries.
- Slice into portions and serve chilled.
Servings and timing
This Banana Split Poke Cake makes approximately 12 servings.
Preparation and baking require about 55 minutes, while the cake needs at least 2 hours of chilling time before serving. The total time is approximately 2 hours and 55 minutes.
For the best texture, avoid rushing the refrigeration period. The cake benefits from having enough time for the banana pudding to settle into the holes and create the signature moist texture of a poke cake.
Variations
Chocolate Cake: Replace the yellow cake mix with chocolate cake mix for a richer chocolate-banana combination.
Strawberry Banana Split Cake: Add sliced fresh strawberries along with the bananas immediately before serving.
Extra Chocolate: Sprinkle mini chocolate chips over the whipped topping or add a little extra hot fudge sauce before serving.
Nut-Free Version: Leave out the walnuts. You can add additional waffle cone pieces for crunch if desired.
Different Nuts: Substitute chopped pecans, peanuts, or almonds for the walnuts.
Caramel Banana Split: Drizzle caramel sauce over the cake along with the hot fudge sauce for an extra indulgent topping.
Fresh Pineapple: Finely chopped fresh pineapple can provide a brighter fruit flavor, although canned crushed pineapple is convenient and distributes more evenly throughout the batter.
Extra Cherry Flavor: Add additional maraschino cherries just before serving for a more colorful banana split presentation.
Storage/Reheating
Store Banana Split Poke Cake covered tightly in the refrigerator. Because it contains pudding, whipped topping, and fresh fruit, it should remain refrigerated rather than sitting at room temperature for extended periods.
The cake is best enjoyed within about 3 days. Keep in mind that the bananas will gradually soften and darken during storage, while the waffle cone pieces can lose some of their crunch.
For better make-ahead results, prepare and refrigerate the cake with the pudding and whipped topping, but wait to add the fresh banana slices, cherries, and waffle cone pieces until shortly before serving. This keeps the fruit looking fresher and the cone pieces crunchier.
This cake is intended to be served cold, so reheating is not recommended. Simply remove individual servings from the refrigerator when you are ready to enjoy them.
FAQs
Can I make Banana Split Poke Cake ahead of time?
Yes. In fact, poke cake benefits from being prepared ahead because refrigeration gives the pudding time to soak into the cake. You can prepare the cake through the whipped topping stage in advance, refrigerate it, and add the fresh bananas and other finishing touches shortly before serving.
How long should Banana Split Poke Cake chill?
Chill the assembled cake for at least 2 hours before serving. A longer refrigeration period can produce an even more flavorful and moist cake because the pudding has additional time to settle into the holes.
Why do you poke holes in the cake?
The holes allow the banana cream pudding to travel below the surface instead of remaining only on top. This distributes banana flavor throughout the cake and creates the moist, creamy texture that makes poke cakes distinctive.
What should I use to poke holes in a poke cake?
The handle of a wooden spoon works particularly well because it creates holes large enough for the pudding mixture to enter. Space the holes about an inch apart for even distribution.
Can I use a different flavor of pudding?
Yes. Vanilla pudding is a good alternative if you want a milder banana flavor. Chocolate pudding can also be used for a more chocolate-forward banana split cake. Make sure you use instant pudding rather than cook-and-serve pudding.
Can I use a different type of milk?
Whole milk produces a rich and creamy pudding layer and is recommended for this recipe. Reduced-fat dairy milk can generally be substituted, although the final pudding may have a slightly different richness and texture.
How do I keep the bananas from turning brown?
Add the banana slices shortly before serving rather than placing them on the cake several hours in advance. This keeps them fresher and gives the finished cake a more appealing appearance.
Can I leave out the nuts?
Absolutely. Simply omit the walnuts if you prefer a nut-free topping. The waffle cone pieces will still provide plenty of crunch and help preserve the classic banana split theme.
Can I freeze Banana Split Poke Cake?
Freezing the fully decorated cake is not ideal because fresh bananas can become mushy after thawing, and the texture of the toppings may change. For the best flavor and texture, prepare this dessert fresh and keep it refrigerated.
How do I prevent the waffle cone pieces from getting soggy?
For maximum crunch, add the crushed waffle cone pieces closer to serving time. If they sit on the whipped topping in the refrigerator for an extended period, they will gradually absorb moisture and soften.
Conclusion
Banana Split Poke Cake combines the nostalgic flavors of a classic banana split with the convenience of an easy, crowd-friendly sheet cake. Pineapple-studded yellow cake, creamy banana pudding, whipped topping, rich hot fudge, crunchy walnuts and waffle cone pieces, fresh bananas, and maraschino cherries create plenty of flavor and texture in every serving.
It is especially convenient for parties and gatherings because most of the preparation can be completed ahead of time. Give the cake plenty of time to chill, add the fresh fruit just before serving, and you will have a colorful, creamy dessert that captures the fun of a banana split in every slice.
Banana Split Poke Cake
A fun and indulgent banana split poke cake filled with pineapple and creamy banana pudding, then topped with whipped topping, hot fudge, walnuts, waffle cone pieces, bananas, and cherries.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 15.25 ounce box yellow cake mix
- Ingredients listed on box: eggs, oil and water
- 8 ounce can crushed pineapple in 100% juice, drained well (reserve 2 Tablespoons juice for the batter)
- 2 (3.4 ounce) boxes instant banana cream pudding mix
- 3 cups cold whole milk
- 8 ounce tub whipped topping, thawed
- 2 ripe bananas, sliced
- ½ cup hot fudge sauce
- ½ cup chopped walnuts
- ½ cup crushed waffle cone pieces
- ½ cup maraschino cherries, drained
Instructions
- Preheat oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.
- Prepare the yellow cake mix according to the package directions using the required eggs, oil, and water.
- Gently fold the drained crushed pineapple and 2 Tablespoons reserved pineapple juice into the cake batter.
- Pour the batter into the prepared baking dish. Bake on the middle rack for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake for 10–15 minutes. Using the handle of a wooden spoon, poke holes all over the cake about 1 inch apart.
- In a large bowl, whisk the instant banana cream pudding mixes with the cold whole milk until slightly thickened but still pourable.
- Immediately pour the pudding evenly over the cake, directing it into the holes.
- Allow the pudding to set for a few minutes, then spread the thawed whipped topping evenly over the cake.
- Drizzle the hot fudge sauce over the top in a zigzag pattern.
- Sprinkle the chopped walnuts and crushed waffle cone pieces evenly over the cake.
- Refrigerate the cake for at least 2 hours to set.
- Just before serving, arrange the sliced bananas over the cake and top with the drained maraschino cherries.
- Slice and serve chilled.
Notes
- Oven temperatures and baking times can vary, so check the cake for doneness with a toothpick rather than relying only on the baking time.
- For best flavor and texture, refrigerate the poke cake for at least 2 hours; it becomes even better as the flavors meld.
- Add the fresh banana slices just before serving to help prevent browning.
- Keep leftovers covered and refrigerated.
Nutrition
- Serving Size: 1 slice
- Calories: 470 kcal
- Sugar: 48 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 69 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 35 mg
